Raspberry and Goat Cheese Breakfast Strata

Makes 8 servings.
Active time: 20 minutes
Total time: 70 minutes

1 loaf of day old challah or similar egg bread (about 1 pound), halved lengthwise and cut into 1/2" thick slices.

6 large eggs, divided
1-1/4 cups whole milk
1 cup heavy cream
4 Tbsp sugar, divided
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp kosher salt
8 ounces goat cheese, softened
4 ounces cream cheese, softened
2 Tbsp unsalted butter, softened
1 cup raspberry jam or preserves
Confectioners' sugar, for dusting

1. Preheat over to 325 degrees. Lightly grease a 9" x 13" baking dish with cooking spray. Arrange half the bread in dish, overlapping and wedging pieces to cover the bottom.

2. In a large bowl, whisk together 5 eggs, then add milk, cream, 2 Tbsp sugar, vanilla, nutmeg, and salt and whisk again. Pour half of custard over bread in dish, letting it soak in thoroughly. Set remaining custard aside.

3. To make filling, use mixer to beat together goat cheese, cream cheese, butter, remaining egg, and remaining 2 Tbsp sugar in large bowl until soft and fluffy, about 1 minute. Drop half of filling over bread in large spoonfuls, gently spreading it out with back of the spoon. Repeat process with half of jam. Swirl a butter knife through the top layers of cheese and jam to create a decorative design. (At this point the strata can be baked immediately or covered and refrigerated overnight.)

4. Bake for about 50 minutes, or until the strata is puffed, firmly set, and golden brown. Set aside to cool 10 minutes, then dust with confectioners'sugar, cut into squares and serve.